Baked goods don’t have to be super sweet to qualify for good breakfast eating, and this little loaf can be slightly sweet, or you can add chocolate chips and make it certainly sweet. Try it both ways and see what you think!
5 TBLSP plus 1 teaspoon whole wheat flour
4 teaspoons granulated sugar
¼ teaspoon baking powder
Pinch baking soda
Couple shakes of cinnamon
2 ½ TBLSP applesauce
1 teaspoon canola or melted coconut oil
½ TBLSP non-dairy milk (I use almond)
Slosh of vanilla extract
2 ½ TBLSP firmly packed grated zucchini, squeezed nearly dry
4 teaspoons raisins
2 teaspoons walnuts
4 teaspoons chocolate chips (optional)
Preheat the oven to 350 degrees Fahrenheit. Grease a mini-loaf pan or three muffin-tin spaces
- In a small bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.
- Add in the applesauce, oil, milk, and vanilla. Stir it together until a nice stiff batter is formed. (You might need more milk.)
- Add in the zucchini, raisins, walnuts, and chocolate chips, if you’re using them. Don’t over mix!
- Plop the stiff batter into the prepared loaf pan or divide the batter between 3 or 4 muffin tins (each 3/4 full).
- Bake for 20 to 25 minutes, until the top(s) look golden.
- Cool on a wire rack.